Quick, easy and hearty tomato and red lentil soup, made with only 3 ingredients! It is vegan, high in protein, high in fiber, and oil-free.
- Bring the water to boil in a large saucepan set over high heat. Add the lentils. Reduce heat to medium-low and cook, uncovered for 20 to 25 minutes until lentils are falling apart. Add the crushed tomatoes, herb seasoning, 1/4 teaspoon salt and 1/8 teaspoon pepper. Reduce heat to low and simmer, partially covered for 15 minutes longer.
- Puree the soup using an immersion blender, or transfer to a high speed blender to puree . Adjust salt and pepper to taste.
Storage: store the cooled soup in an airtight container in the refrigerator for up to 5 days or the freezer for up to 6 months.
- Category: Soup, Entree
- Method: Stovetop
- Cuisine: American
- Serving Size: 2 cups (500 mL)
- Calories: 250
- Sugar: 4.5 g
- Sodium: 272 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 16 g
- Protein: 14.5 g
- Cholesterol: 0 mg
Keywords: 3-ingredient soup. lentil soup, tomato soup, oil-free, lentil tomato soup made with 3 ingredients, high protein vegan soup